Taiwan Yang's Pegasus Coffee Roaster Recommendation: Semi-Direct Flame Roaster Pros and Cons - Why It's Better Than Direct Flame

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FrontStreet Coffee - Taiwan Yangjia Semi-Direct Heat Roaster Introduction

In Taiwan, when it comes to coffee roasters, one cannot mention Yang's Pegasus roasting machines - classic models like the 500g 800N, 1kg 801N, and 4kg 803N. With over 10 years of production and sales, they occupy at least 80% of Taiwan's roaster market. Their custom cast iron inner pots surpass American and Japanese models, with excellent stability and sensitivity in gas/natural gas heating, plus independent cooling fans for exceptional cooling effects.

Some netizens have commented that this machine truly has excellent structure, durability, and quality. The human-machine control is even better than some foreign machines! Additionally, the actual roasting results are stable and good, with excellent controllability! It doesn't fall behind American, German, or Japanese machines despite its lower price point.

Semi-Hot Air Roasting

This is currently the most popular and easiest-to-control coffee roasting method. It can compensate for the shortcomings of direct heat roasters, improve safety, and easily express the aroma and flavor of coffee.

Advantages:

The temperature inside the drum is easy to adjust: Semi-hot air roasters have relatively stable heat output, so they are not affected by external environmental factors. By simply adjusting the heat level, you can easily control the heat needed for each red bean stage. However, after the first crack, its handling method differs from direct heat roasters. After the first crack, heat should be concentrated inside the drum. Even if the heat decreases, attention must be paid to preventing temperature drops, thereby fully preparing sufficient energy for the expansion of green beans. Therefore, pay attention to whether the temperature inside the drum drops after the first crack - if the heat is insufficient, add 1-2 levels of heat.

Stable heat supply helps green beans expand uniformly: The characteristic of semi-hot air is that it allows the internal and external tissues of green beans to heat evenly with stable heat output. This makes the flavor and aroma of coffee beans relatively stable. Compared to beans roasted with direct heat roasters, at the same roast level, beans roasted with semi-hot air tend to have a lighter color.

Suitable for roasting blended coffee: If mixing beans of different densities, semi-hot air machines are more stable because the transmitted heat energy is more even. Semi-hot air provides heat energy that reaches the center part of the beans, so even if green bean densities are inconsistent, the heat source provided by the roaster can be completely absorbed by the green beans.

Single blend beans: (Blending After Roasting) Roast individually, then blend.

Mixed blend beans: (Blending Before Roasting) Mix the blend first, then roast.

Knowledge Point: Roasters have three types - direct heat, semi-direct heat semi-hot air, and hot air.

In short: FrontStreet Coffee is a coffee research hall, happy to share coffee knowledge with everyone. Our sharing is completely unrestrained, just to help more friends fall in love with coffee. Additionally, there are three low-discount coffee events every month because FrontStreet Coffee wants to let more friends drink the best coffee at the lowest price. This has been FrontStreet Coffee's mission for the past 6 years!

Important Notice :

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